Recipes

Fennel jardinière (see bottom of page)

This small seed-like fruit of a plant of the parsley family has flavour similar to liquorice

Uses

The seed is used in sweet pickles, fish dishes , sweets, pastry, on rolls and breads. Try a dash of the seed in apple pie.

Note : The vegetable fennel resembles celery but smells and tastes more like anise. The bulbous white root may be eaten raw and sliced in salad, or cooked like celery and eaten as a vegetable. Also known as finnacchio or Florence fennel

Preparation

• Scrape the bulb. Cut bulb and stalk into 1inch slices.
• Cooking time 15 to 20 minutes

Serving: Serve hot season with salt, pepper, melted butter or margarine, and fresh lemon juice.

Cooking: Cook, covered, in a small amount of boiling salted water 15 to 20 minutes, or just tender.

Server raw: serve like celery. Cut heads in quarters or eighths, or scrape the bulb, slice thin and use in salads.

Fennel jardinière

• 3 heads fennel
• 1 clove garlic, chopped
• 1 onion sliced
• 1 carrot sliced or 3 ounces green peas
• 4 fluid ounces consommé, chicken stock, or water
• salt
• 1 table spoon melted butter or olive oil

Cut tops off fennel and remove any outer discoloured stalks attached at root end.

Combine fennel, garlic, onion, carrot or peas, consommé, stock or water, and salt. Cook, covered, until tender, about 15 minutes. Serves 4